Mushroom Chettinad Recipe
Mushroom Chettinad is a vegetarian version of the traditional Chettinad dish from the Chettinad region of Tamil Nadu, South India. It is known for its complex flavor, fiery heat, and the use of traditional Chettinad masala. The dish is made by cooking mushrooms in a blend of spices and is traditionally served with rice or roti.
Ingredients
- 500 g mushroom sliced
- 2 tbsp coriander seeds
- 2 tbsp Cumin (Jeera)
- 2 tbsp Fennel (Saunf)
- 2 tbsp black pepper
- 2 tbsp fenugreek seeds / methi seeds
- 2 tbsp mustard seeds / rai
- 2 tbsp dried red chilli
- 1 tbsp turmeric powder
- 2 tbsp curry leaves
- 1 tsp Asafoetida / hing
- 2 tbsp Oil
- 2 cups water
- ½ cup Green peas fresh or frozen
- 1 cup Onions finely chopped
- 1 teaspoon salt
- ½ cup Tomato
- 1 tsp Red Chilli Powder
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- ¼ cup coconut milk
- 2 curry leaves
- 1.5 tsp coriander powder
- 6 cloves garlic
- 1/2 inch ginger
Instructions
- Roast all the ingredients for Chettinad masala in some coconut oil and grind them after they cool down completely (check our detailed recipe for Chettinad masala)
- Heat oil in a pan and add chopped ginger, garlic and onions. Saute till onions turn translucent.
- Add chopped tomatoes and mix well. Add chopped mushrooms and peas(if using frozen peas, add later with the coconut milk) with all basic masalas(turmeric powder, salt, red chili powder, coriander powder and curry leaves). Also add prepared 1 tbsp chettinad masala.
- Cover and let the mushrooms cook 80% .
- Now, add ¼ cup of coconut milk in the Pan. Adjust the curry consistency by adding water.
- Cover and simmer for 4-5 mins. Let the mushrooms absorb the masala.
- Garnish with chopped coriander leaves and serve with naan bread or steamed rice.
Notes & Tips
Notes & Comments
- Adjust the amount of dry red chillies according to your preference for heat.
- Some variations also include the use of coconut milk to give the dish a more creamy texture.
- The Chettinad masala powder can be stored in an airtight container for up to 6 months.
- If you want a more intense flavor, you can also add some freshly squeezed tamarind juice to the dish.
- You can also add other vegetables like eggplant or okra to make it more nutritious
Nutrition Information (Note: Approximate)
Nutrition Facts
Mushroom Chettinad Recipe
Amount per Serving
Calories
320
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
6
mg
2
%
Sodium
1538
mg
67
%
Potassium
751
mg
21
%
Carbohydrates
33
g
11
%
Fiber
10
g
42
%
Sugar
5
g
6
%
Protein
13
g
26
%
Vitamin A
1016
IU
20
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
179
mg
895
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin B12
0.2
µg
3
%
Vitamin C
336
mg
407
%
Vitamin E
2
mg
13
%
Vitamin K
21
µg
20
%
Calcium
248
mg
25
%
Iron
9
mg
50
%
Magnesium
114
mg
29
%
Zinc
3
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.